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13 Cards in this Set
- Front
- Back
BASTE |
to add a liquid to the surface of roasting meat to help prevent drying |
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BRAISE |
to brown meat or vegetables in a small amount of fat, then to simmer slowly in liquid in a covered container |
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COLLAGEN |
the primary protein of CT pearly white that provides support to muscles |
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DRESSING |
heated separately in a casserole dish or pan and served as a side dish |
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EVISCERATE |
remove the entrails from the body cavity |
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MARBLING |
fat deposited in muscle that can be seen as little white streaks or drops |
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MYOGLOBLIN |
the primary oxygen carrying pigment of muscle tissue that is responsible for the color of red meat. |
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POULTRY |
domesticated birds raised for their meat |
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PRIMAL CUTS |
large cuts which are further divided into retail cuts of an animal carcass |
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RETAIL CUTS |
smaller cuts of meat obtained fro primal cuts and sold to the cosumer |
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SEAR |
to brown the surface o meat by brief exposure to high heat |
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SIMMER |
to cook food in hot liquid kept just below the boiling point of water
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STUFFING |
anything that is placed in the cavity of a bird during cooking |